This is one of my MOST FAVORITE recipes on SouthernBite.com. It’s so flavorful and super easy.
It’s been on the blog for quite a while, but recently I decided to give it a little revamp. I’ve made it even easier, quicker, and a little more reliable when it comes to getting the rice cooked perfectly – which has been a problem for a few in the past. 
The flavor is exactly the same, but the steps are a bit less cumbersome and I swapped regular long grain rice out for parboiled rice. Why? Well, a few reasons…
Parboiled rice, also sometimes called converted rice, is rice that is par-cooked with the husk on. Cooking it with the husk on forces a little of the nutrients from the husk into the grain that would ordinarily be lost when the husk is removed. While parboiling it seems like it would cook faster, it actually takes just a few minutes more to cook over regular long grain white rice. But that’s not a big deal in this case.
The real reason I like to use parboiled rice is the end product it yields. When it is parboiled, it removes a lot of the starch from the outside of the rice. This is a good thing. When it’s added to recipes and cooked through, you’ll end up with individual grains of rice in the dish rather than a sticky mush that sometimes results from using regular rice in a dish like this.
Can you use regular rice? You bet! But I much prefer the parboiled/converted in this recipe. I think you will too.
Weeknight Chicken and Sausage Jambalaya
Ingredients
- 2 tablespoons vegetable oil
- 1 pound cajun or andouille smoked sausage, sliced into 1/4 inch rounds
- 1 pound chicken breast meat, cubed
- 1 large onion, chopped
- 1 large bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- pinch dried red pepper flakes (optional)
- 2 bay leaves
- 2 1/2 cups chicken broth
- 1 teaspoon creole seasoning
- 2 cups parboiled rice (also sometimes called converted rice)
Instructions
- Heat oil in a large dutch oven over medium-high heat. Add the sausage and chicken and cook, stirring frequently until the sausage has browned - about 5 to 8 minutes. Spoon the meat out of the skillet with a slotted spoon leaving the remaining oil in the pot and set the meat aside.
- Add the onions and pepper and cook, stirring frequently, until the onions are translucent - about 5 minutes. Add the garlic and cook until fragrant - about 1 minute.
- Add tomatoes with juice, tomato sauce, red pepper flakes (if desired), bay leaves, broth, creole seasoning. Bring to a boil.
- Stir in uncooked rice and return the chicken and sausage to the pot. Stir well. Cover and reduce heat and cook about 20 minutes - stirring occasionally - or until rice is tender and most of the liquid has been absorbed.
Lori says
YUMMMMY! Looks so good and so easy too! I will be making it real soon! Thanks!
Stacey says
I hope you enjoy it!!
Karson says
Yup, that’ll do it. You have my apcaipirteon.
Angela says
Where do you get andouille or cajun sausage OR what is a good substitution? Have been wanting to try something like this or etoufee’, but can’t seem to find the sausage in GA, maybe I’m just not looking in the right place!
Stacey says
There are only a few places I can find it here, but you can use any smoked sausage like kielbasa. That will make a perfect substitution.
Janice says
I think you must be looking in the wrong place. In Alabama it is in the grocery stores.
Jessi says
Great and delicious recipe. I agree about the sausage. It’s impossible to find where I live now but kielbasa works! That’s the thing I miss most about Louisiana, the sausage. I wanted to let you know I pinned this recipe on Pinterest 🙂
Stephanie says
Making this for supper, can’t wait. Just had to add that I’m using Conecuh sausage too. The best sausage in the WORLD!
Stacey says
Awesome! I hope y’all enjoyed it!
Robb says
How many people will this feed?
thanks, Robb
Stacey says
Hi Robb! It depends on portion size and whether you’re serving this as a side or a main course. If you’re serving as a main course, I bet you could easily feed 5 or 6 folks.
natalie says
is the can of diced tomatos drained or not?
Stacey says
Add the entire can, juice and all.
Kristen says
Currently have this cooking and it’s smelling great! As a Northern girl I always find myself drawn to Southern recipes! Thanks for such an easy one to follow 🙂
Stacey says
I hope y’all enjoyed it, Kristen!
Natasha says
I have this cooking, & it smells amazing. Let’s see if a Canadian girl can cook up some Jambalaya. Thanks for sharing!
Stacey says
Ooooo, I hope y’all enjoyed it!! Thanks for sharing!
Chef Patrick says
Fantastic recipe. I personally added additional bell peppers, half a hebenaro, and more fresh diced tomatoes. I also poached my chicken in a cajun broth before pulling it and adding to the rest. Although not the entire same, this was a great starting point.
ADDITIONAL: You can find most of your “Cajun” andullie sausage at your local grocery store next to your ave johnsonville italian sasauges.
Stacey says
Sounds great! Thanks for the info!
Ann says
Awesome recipe! I made this today; it was so simple and very flavorful. I used brown rice and turkey sausage with extra Creole seasoning in mine…so yummy…thank you for sharing your recipe. I look forward to trying others you have available.
Stacey says
Sounds delish! So glad it turned out well for you.
Amy says
I used this recipe for my first time, now my every time and I have received tons of compliments with those I have been lucky to share it with. I am so glad I found this recipe…,thank you 🙂
Stacey says
I’m so glad you found it too! So glad everyone is enjoying it! 🙂
Keala says
This was my first time making Chicken & Sausage Jambalaya & it was so easy to make and tasted delicious.
Thank You so Much
From Honolulu, Hawaii
Stacey says
Wonderful!! I’m so glad you liked it!
Rosa says
Can i use paste instead of the whole tomatoes
Stacey says
I wouldn’t recommend it.
Carter says
So if I were to get six serving out of this, how big would the portion size be?
Stacey says
I have comfortably fed six folks with this recipe, though I’m not sure on the exact portion amount – it’s not huge, but plenty.
Sum says
What can I substitute for creole seasoning?
Stacey says
I’m just not sure there is a substitute.
Jackie says
In a medium bowl combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme, and granulated garlic. Stir to combine. Store in an airtight container for up to three months…….
(found this)
Stacey says
Thanks for the tip!
Cam says
Delicious! I’ve never made Jambalaya before so was kind of nervous. I doubled the recipe and fed 10 firefighters with it. They left that table full and happy, compliments to you for the recipe!
Stacey says
Well that’s quite the compliment there! Glad it turned out well for you!
Megan Kleinman says
Serving size? I don’t want to make too much and end up having to throw most of it away.
Stacey says
I don’t include serving sizes for lots of reasons. What might be a serving to one person, might be a side to another. Nonetheless, this recipe makes a lot – probably enough to very comfortable feed 6 people.
Diana says
Heh. I was reading the comments and was surprised to see so many ask about serving size. Then I had to laugh at your: “What might be a serving to one person, might be a side to another.” True dat.
For example, two tacos is all I can take. I used to eat four. My husband and son can still eat four or more.
I used to be a big eater (super-size fries, please) and skinny as all that. Now I’m in my 50’s and my stomach has shrunk or something. Can’t eat half of what I dream of eating. Have been plans when I go out to restaurants. Eyes always bigger than my stomach. Yet, I’m not as thin as I used to be when I could eat a three-quarter pound cheeseburger.
Anyway, back to the Jambalaya. I like this recipe. I mostly use this one when I make Jambalaya. I have one other bookmarked that uses bone-in chicken. It’s a little more complicated that way, but I really cannot say that one tastes better than the other. So, this is the winner due to ease. I think it comes down to the andouille and the creole or cajun seasoning used. The taste and quality of those can vary.
As for my personal experience of serving size – for my family of three, it makes one dinner and then two subsequent lunches for my husband.
Diana says
Yikes. I see I already commented on this recipe a few years ago. I was just fixing to make it tonight, and sometimes you get good tips in the comment section, so I was scrolling through them. Forgot I had already commented on it. See? I still have it bookmarked. It passed the cooking test for me. (I have a very organized bookmarked recipe cabinet.)
Stacey says
Ha! Love it!!
Stacey says
Ha! Thanks for the insight, Diana! Glad to hear you’ve enjoyed this one!
Perla V says
what kind of creole seasoning would you recommended?
Stacey says
I typically use Zatarains.
Beverly Shaffer says
Stacey,
I have a very similar recipe I got out of a TASTE OF HOME Magazine a few years back,but I plan on making your recipe soon. 🙂 I am blessed by your remarks at the beginning of your recipes.
Stacey says
Thanks so much, Beverly!
Domenica says
Can this be made in the crockpot
Stacey says
I’ve never done that. I’m hesitant to recommend it because the rice could get way overcooked.
Greg and Teresa says
Hey Stacey…Thank you so much…our whole family loved it…our two boys gobbled it up…so good
Stacey says
Great news! I’m so glad y’all enjoyed it!
Kentvee says
Hello from Oklahoma. Went to a restaurant called “The Shack Seafood & Oyster Bar. Wonderful almost as good as NOLA food and strangely enough didn’t have Biegnets on the menu! Anyway I had this dish: Chicken & Sausage Jambalaya. This was fantastic! I came home and googled for a recipe and yours came up! I am in love with this dish! And, I am loving the recipes you have and as time goes by, I’ll get more acquainted with more of them! Thank you so much! 🙂
Stacey says
Thanks so much!! I hope you find lots and lots you enjoy!!
Cam says
I have tried this recipe twice and both times the rice did not cook and and the center of my le creuset dutch oven burned.Should I be adding more chicken stock. Should I be bringing the rice to a boil before simmering
Stacey says
That’s so strange. Yes, I would absolutely recommend adding more stock if you’e having the problem. You can also bring it to a boil, add the rice, then reduce the heat. SO sorry to hear you’ve had trouble.
Emily Chapman says
This was absolutely delicious! We used conecuh sausage since it’s our favorite and it was perfect. Thank you, it’s a keeper!
Stacey says
Awesome!! SO glad you enjoyed it!!
Millie says
Hi! Have you ever tried to make this in advance and freeze it? Thanks!
Stacey says
I haven’t, but I think it would work just fine as long as it is cooked completely before freezing.
Maggie says
Quick question – how large of a dutch oven will it take to fit this recipe? Thank you!
Stacey says
I usually use my 5 to 6-quart.
Maggie says
Great! Used the 5.5-qt and it fit perfectly. I recently moved to Oregon from Baton Rouge, and thanks to this, I was able to treat my friends to a recipe from my home. Absolutely a winner! Thanks so much for the answer, and for the recipe!
Stacey says
So great to hear, Maggie!! I’m tickled everyone enjoyed it!
Twanae says
I am from North Louisiana. I’ve never had Jambalaya! I don’t like spicy cajun foods. But, this looks really good. I’m wondering what kind of side dish and bread goes with this? I am going to make this for supper. Thank you for sharing recipes with us.
Stacey says
I usually just do it with some garlic bread and a salad. Enjoy!
Jenn Demps says
I tried this recipe today and after 45 minutes, the rice as still slightly crunchy. I added another 1/2 cup of water to it hoping it will turn out. It was a lot of work for it not to be good. 🙁 Does high altitude have any impact on cooking rice? we live in Denver. Thanks.
Stacey says
HI Jenn! Oh, I just hate to hear you’ve had trouble. Yes, high altitude will cause you to need to add some additional liquid. The additional 1/2 cup should be just fine. That said, it’a slo important the make sure the liquid os boiling before you stir in the rice. Hope that fixed it for you.
Nicole Loia says
I’ve made this a couple times and the only question i have is about the rice. I have used minute rice and it almost comes out like oatmeal. It is still delicious. Should I be using something other than minute rice? I started cutting back on the amount of chicken broth and the overall cook time to help keep the rice from getting mushy.
Stacey says
Since minute rice is parcooked, it doesn’t need a long cook time. This recipe is best with regular uncooked rice. You can certainly reduce the broth a bit and only cook it until the rice is cooked to your liking if you opt for the minute rice.
Margaret Angell says
Stacey,
When I read this recipe, I couldn’t find any instructions as to when to add the chicken and sausage back into the rice….. did I miss something? It sounds yummy!
Stacey says
Nope! They got edited out, but are back in there. 🙂
Kathy says
I would like to make this using riced cauliflower for a Lo carb meal. Would I use the same amount of liquid? Any Lo carb tips? Thank you.
Stacey says
That’s just not something I’ve worked with, so I can offer much help. Maybe someone else has trie it and can chime in.
Diana says
This was very good. I was skeptical because it wasn’t as complicated as my past jambalaya recipes. It was perfect.
It was easy and probably my best jambalaya.
I went with the parboiled rice. I have two grocery stores that I frequent. One I use it for the meats, produce and dairy. The other I use for the other stuff (water, dog food, canned goods, rice, etc.)
So at my first store, i was looking for that parboiled rice. I looked up and down. I could not find it. I know I was annoying other people because I was holding them up. We’re supposed to be six feet apart. At the second store, I was doing the same thing. Looking up and down all around. I could not see anything that said parboiled. I was going to give up and my hunch told me to pick up Uncle Ben’s and put my reading glasses on. That’s parboiled. Who knew? I never used that rice ever. I used it last night to make this recipe and I’m telling you, awesome.
There are so many rices out there and it is important to use the right one.
BTW, Stacey, if you’re reading this, I still think about your dog that died when I see your recipe emails and I wonder how you’re feeling. .
Stacey says
Hi Diana! I am so glad that you enjoyed this!! I love the flavors in this one and I’m so glad you shared the tip about the rice. You are so sweet to remember my sweet Sadie. I am much better now and can remember her fondly without the tears. Thank you for thinking of me.
Angela says
Has anyone ever tried adding chopped okra? If so, how much did you use?
Stacey says
I haven’t, but think it sounds like a delicious addition!